Loaded Greek Chicken Bowls

Packed with flavor, these loaded Greek chicken bowls are perfect for dinner or meal prep.

  •  Prep Time 20 minutes
  •  Cook Time 45 minutes
  •  Servings 4
  •  Calories 602 kcal

Ingredients

  • kalamata olives

Chicken

  • 2 chicken breasts
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil

Cucumber & tomato salad

  • 1 cup cucumber quartered and sliced
  • 1 cup grape tomatoes sliced
  • 1/4 red onion halved and sliced
  • 1/4 cup parsley
  • 1 tablespoon lemon
  • 1 tablespoon olive oil

Rice

  • 3 cups cooked rice
  • 1 tablespoon lemon
  • 2 tablespoon parsley
  • 1 tablespoon olive oil

Artichoke hearts

  • 2 eggs
  • 1 cup almond flour or breadcrumbs
  • can artichoke hearts drained

Tzatziki

  • 1 cup Greek yogurt
  • 1/4 cucumber peeled and grated
  • 1/2 tablespoon fresh dill chopped
  • 1 clove garlic large, minced
  • 1 1/2 tablespoon olive oil
  • 1/2 tablespoon vinegar
  • 1/2 teaspoon salt

Instructions

  1. Preheat oven to 425º. Brush chicken with olive oil. Sprinkle with seasonings and salt. Bake chicken 18 minutes or until internal temperature is 160º.
  2. To make cucumber and tomato salad, mix all ingredients together in a bowl until combined. Place to the side until ready to use.
  3. For tzatziki, place grated cucumbers on paper towel to drain. Mix all ingredients in a bowl and place in refrigerator until ready to use.
  4. For artichoke hearts, crack eggs into small bowl and mix with fork. Dip artichoke hearts in egg. Transfer to another bowl with almond flour or breadcrumbs and toss to coat. Either bake or pan fry.
  5. To bake artichoke hearts, lace on baking sheet and bake 15-18 minutes.
  6. To pan fry artichoke hearts, heat a medium skillet over medium heat and add thin layer of neutral oil. When oil is hot, add artichoke hearts in a single layer, being careful not to overcrowd. Cook until golden brown on the bottom side. Carefully flip and cook on the other side until golden brown. Transfer to a plate and finish cooking remaining artichoke hearts.
  7. Split ingredients between four bowls. Add rice as base to each bowl and top with chicken, artichokes, salad, and olives. Serve.

Recipe Notes

  • Paleo: Use almond flour for the artichoke hearts, cauliflower rice instead of cooked white, and unsweetened dairy-free yogurt for the tzatziki.
  • Gluten-free: Use gluten-free breadcrumbs or almond flour for the artichoke hearts.
  • Low carb: Use almond flour for artichoke hearts.

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